Irish Pub Beef Stew
photo by Ivansocal
- Ready In:
- 5hrs 25mins
- 1 1⁄2 lbs beef, cut into chunks (splurge on the cut if you can)
- 1⁄4 cup butter
- 1 (10 1/2 ounce) can tomato soup
- 1 (10 1/2 ounce) can water
- 4 carrots, cut into chunks
- 4 large potatoes, cut into chunks (I don't peel carrots or spuds but you can if you like)
- 2 stalks celery, cut into chunks
- 4 onions, cut into chunks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1⁄4 cup fresh parsley, chopped fine
- 1⁄4 cup good quality cooking sherry
- 2 bay leaves
- Preheat oven to 300F degrees.
- In a heavy skillet brown the beef in the butter over medium high heat.
- Add the soup and water and stir well.
- Add the rest of the ingredients and cook for about 5 minutes, stirring once.
- Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
- Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
Questions & Replies
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This is a huge hit with my family, especially the men. I used lamb instead of beef, an extra can of tomato soup, substituted a can of Guiness Stout for the water, and added parsnips and a turnip to the veggies. YUM! I also made this in a camp oven over a fire pit while camping in outback Australia. Thanks for sharing!
Cooked this recently to celebrate a festive St. Patrick's day. I was at first very skeptical at the ease of this dish. I used my slow-cooker and was very worried after a few hours by the texture of the veggies. However, as dinner time approached, the stew turned out wonderfully. The meat was delicious, and the fresh parsley really accented the flavor of the dish... something you wouldn't get from the plastic bottle variety. I have recommended this stew to all of my friends and can't wait for another excuse to make it again. My only complaint was that i didn't have any leftovers to eat the next day.
I was skeptical about the tomato soup but did like the result, though next time I will use beef stock instead of water to cut the tomato flavor a bit. I cut my top round into small pieces and browned very well and then added the onions for a bit before proceeding. It's a good thing since the potatoes and carrots were perfectly cooked after only 2.5 hours... and the beef was also tender then. The only other change was to add thyme and oregano. Definitely a keeper. Even better the next day!!
This is a wonderful thing! Though I'm not a fan of using condensed soup (especially cream of anything--a huge yuk!) as a base, the condensed tomato soup is brilliant. I would add that, as if one could improve this recipe just as is, I've also substituted Newcastle Brown Ale for the water and sherry for a different take--not better, but different and just as pleasing. I've even doubled the sauce/gravy with two cans tomato soup and two bottles ale, reduced on stove top 50% prior to oven. Warning: the latter results in a much sweeter dish. I'll be making this for years to come. Thank you for posting!
Turned out perfect ! Made this to celebrate St Patricks Day which turned out to be a cold, snowy day. I did make some minor changes as follows: I used beef broth in place of the water, a merlot in place of the sherry ( it's what I had), added some dried thyme leaves, and preseason end my meat. In addition, I used a temp controlled electric crock cooker on 350, instead of the oven. I also let the meat, spice, liquid mixture simmer for a couple of hours before I added the veggies. Again, Perfect! Thank you so much.